Tuna Salad Pasta Salad Recipe

My love of tuna salad goes back to my childhood. It’s always been something I’ve really liked eating. Several years ago I developed this tuna salad pasta salad recipe. Essentially, it’s the tuna salad we all know and love mixed with cooked pasta (instead of serving it as a sandwich). I’ve done a google search, and I do realize that I didn’t “invent” this. But for some reason I remember being so proud when I thought this up. How clever, tuna salad pasta salad! Funny how our abilities grow over time.

This recipe is one of those super easy-peasy ones. As my recipe repertoire grows, I’ve been paying special attention to trying to make my recipes a mixture of levels of difficulty. Also, I’m working hard to produce recipes that take varying lengths of time to complete. Seems that well-rounded content is best – a little something for everyone!

OK, back to our delectable tuna salad pasta salad recipe. Besides how tasty it is, one of the best things about this recipe is that you’re eating within 30 minutes. Always a win. So while the pasta and eggs are both boiling (in separate pots, of course), there’s plenty of time to prepare the remaining ingredients so that all you have to do once the eggs and pasta are done is mix and serve.

I’d like to throw in a special word about tuna here. I’ve struggled with the notion of sustainability of tuna. I didn’t eat it for a few years because I was so conflicted over the whole thing. But I found that the canned tuna at Whole Foods is albacore tuna and it’s all line-caught. That made me feel better about the whole thing. I do try to eat tuna sporadically so as to do my part in sustaining them. But please, if you’re eating canned tuna, find a brand that is committed to sustainable fishing practices.

Another great thing about the albacore from Whole Foods is that it’s pretty solidly packed in the can. It’s not like some brands that are all just shredded tuna. The can I had looked like a whole cooked tuna filet. That was nice to see. The flesh of the tuna was very mild too. Not overly “fishy” like some canned tuna brands can be. Bottom line – be very picky when it comes to canned tuna.

My seasoning mixture for this salad is fairly standard for tuna salad – celery, mayo, mustard, salt and pepper. I also like to add in green onions, garlic powder and celery salt. Also, I do like the flavor of dill in my tuna salad so I like to use dried dill. I know many people are fans of putting pickles in tuna salad, so if that’s your thing, do it! This recipe is very versatile and can definitely be tailored to suit your own tastes.

The arugula is a recent addition to the salad but is one that helps us all get our leafy greens into our diets. I like the contrast of the tuna salad and the greens. I chose arugula because of its strong flavor profile but tender leaves. If you prefer another green like spinach or kale or even just some type of lettuce, that would work well here too.

This tuna salad pasta salad will store well in the fridge in an air tight container for 3-5 days. Just be sure to keep it separate from the arugula. Once you combine the arugula and tuna salad, you need to eat it then. Also, you can easily double this recipe for a larger batch to bring to a party or to have lunches for the family for the week. It’s also really good without the arugula as a pasta salad alone.

Let’s get to the recipe, shall we?

Yield: 3-4 servings

Tuna Salad Pasta Salad Recipe

This delightful tuna salad pasta salad is not only very flavorful but easy to make. Creamy pasta salad atop a bed of crisp arugula. Ready in under 30 minutes!

Ingredients:

3 cups cooked shaped pasta (such as bow tie, shells, etc)

2 boiled eggs, peeled and chopped

1-5 ounce can of albacore tuna in water, drained & broken up

1/2 cup diced celery

1/4 cup + 1 tablespoon mayo

1/4 cup thinly sliced green onions

1 teaspoon Dijon mustard

1/2 teaspoon dried dill

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon celery salt

1/8 teaspoon ground black pepper

6 cups arugula

Method:

While the pasta and eggs are cooking, combine the remaining ingredients in a bowl (except the arugula). Mix well.

Add the pasta and eggs. Stir well to combine.

Place 2 cups of arugula on a plate and top with 1 cup of tuna salad.

Serve immediately.

Pasta salad (without arugula) stores well in refrigerator in an air tight container for up to 5 days.